Alcohol Volume : 16%

Rice : Gouriki
Polish :50 %

SMV : +1
Acidity : 1.3
Yeast : Yeast Association 10
Squeezing Method : Machine
Pasteurised : 

Point :
Food Pairing : Tomato, Cheese, Italian, Meunier and Fish dishes, Washoku

Sake description :
Kimoto-zukuri “Hakuzo”
Kimoto-zukuri is a traditional sake brewing method that was popular from the Edo period to the middle of the Meiji period. Borrowing the power of lactic acid bacteria, the yeast is carefully cultivated, so it takes a lot of time and effort to make it.
"Hakuzo" is characterized by its scent reminiscent of white peaches and bananas and its creamy taste. In addition, rare Tajima Goriki rice is used for sake rice, and you can feel the strong taste of rice. The saury grilled with salt and sautéed mushrooms in butter are a great match with the tastes of autumn.
Enjoy cold or lukewarm sake.

生酛造り「白蔵」

生酛造りは、江戸時代から明治時代中期にかけて流行した伝統的な酒造りです。乳酸菌の力を借りて、酵母を丁寧に培養するので、手間と時間がかかります。

「白蔵」は白桃やバナナを思わせる香りとクリーミーな味わいが特徴です。また、酒米には希少な但馬剛力米を使用しており、しっかりとした米の旨みを感じられます。さんまの塩焼きやキノコのバターソテーは秋の味覚とよく合います。

冷酒でもぬる燗でもお楽しみいただけます。